Few initiatives in the recent history of food safety regulation have approached the significance of the Hazard Analysis and Critical Control Point (HACCP) system. The HACCP concept is simple; it is a systematic, proactive approach to preventing food safety hazards by focusing resources at those points at which food safety hazards can be controlled, an alternative to generally reactive end-produ...

Water is vital to food production: every calorie of plant food requires at least one litre of water, while one calorie of meat or dairy product can require up to 10 litres of water. Water is supplied either through rainfall or through irrigation. Irrigated agriculture uses 18 per cent of agricultural land, and produces 40 per cent of agricultural products. But urbanisation, agricultural land de...

Food product traceability from harvesting, through food processing to the final food product and through the retailer to the end consumer is a significant process that has to ensure food quality and safety. The traceability enables the end consumer to get information from all previous stages of the food product, leading back to the food origin. In this way, the consumer can get more information...

Food industries are developing new processing technologies, resulting in the emergence of product categories, including ready-to-eat meals, functional foods and beverages, plant-based foods, etc. Rapid globalization, changes lifestyle, consumer awareness, perception toward food drive further technical advancements. However, remains prime factor for marketing technological development. Consumer ...